Adam D. Roberts's Blog, page 114
June 23, 2011
The Sazerac
When in New Orleans, you should drink a Sazerac. I didn't know this until I went with Pim to dinner at a place called Mandina's (more on that tomorrow) and she ordered one. Pim's Sazerac was so good--it's made with Rye whiskey, absinthe or Herbsaint (an anise-flavor liqueur, like Pernod), and bitters--I made a mental note to order one the next night with Craig so he could experience it too.
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June 22, 2011
Someone's In The Kitchen With...Matt Armendariz
My "Someone's In The Kitchen With" series continues from the rooftops of New Orleans, where I join celebrated photographer and food blogger Matt Armendariz (author of the brand new "On A Stick" and the blogger behind MattBites.com) for a stimulating conversation all about Matt's career, his book, why he likes food on a stick, food photography (how to make your food photos better) all while sipping trashy drinks purchased on Bourbon Street. Thanks Matt for taking the time to do this! And thanks for the booze.
Previous Episodes: Big Gay Ice Cream Truck, Big Girls, Small Kitchen, Emeric Harney & Rachel Wharton.
Hansen's Sno-Bliz & Napoleon House (New Orleans)
One of the best parts of traveling to a new city is discovering a food item that you didn't know existed before. Like when I traveled to Barcelona and discovered pa amb tomàquet. Same thing in New Orleans, only it wasn't bread smeared with tomato that I discovered; in New Orleans, I discovered the snowball.
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June 21, 2011
Our Louisiana Seafood Adventure
When the BP oil spill happened, newscasters and journalists alike spoke of the devastating effect this would have on the Louisiana seafood industry. For most of us, that industry was just an abstraction. We imagined men and women in boats or on docks, but we didn't have any specific images in our heads (except the ones that we saw on TV). Which is why I jumped at the opportunity to join a trip arranged by the Louisiana Seafood Board to meet the men and women who were most affected by what happened in the Gulf. This is the story of what I encountered.
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Commander's Palace (New Orleans)
Restaurants that are institutions don't have to be good. Before it closed, Tavern on the Green in New York was like that. You didn't go for the food--no, you definitely didn't go for the food--you went for the chandeliers, for the topiary, for the chintzy souvenirs you could buy in the gift shop.
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Cafe du Monde (New Orleans)
When you arrive in New Orleans, the first place that you'll probably go is Cafe du Monde. There are a few reasons for this: (1) it's open 24 hours; (2) it's a New Orleans mecca, for locals and tourists alike; and (3) the beignets that they serve there are so dang good, they'll haunt your dreams.
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June 20, 2011
We Fell in Love with New Orleans
We were walking to dinner in a large group when the parade began to pass. I'd heard of jazz funerals, where the friends and family of the recently deceased march through the streets with music and dancing, a celebration of life in the face of death. This wasn't that. This was a wedding parade; with a band and parasols and white handkerchiefs being waved. Here, I shot a video.
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Pickled Sugar Snap Pea Crostini
This is a sponsored review from BlogHer and Kraft.
I'm a fiend for sugar snap peas. When they show up at the farmer's market, I knock everyone else aside and dive right in to the big pile of green, shoving fistfuls into little plastic bags which I bring home and immediately devour.
Why do I love them so much? Their taste is 100% spring. They show up at a very specific time and only last for a few weeks. I used to feel the same way about Cadbury eggs, only sugar snap peas are slightly healthier.
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June 13, 2011
The Jewish Doughnut
This is a sponsored review from BlogHer and Kraft.
When I think "cream cheese" I think "bagel." Which is why, when BlogHer asked me to develop cream cheese recipes for Philadelphia cream cheese's "Real Women of Philadelphia" campaign, my immediate thought was: "How can I riff on my favorite food of all time—ok, second favorite food next to pasta—a bagel with lox and cream cheese?"
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June 10, 2011
On Vacation
[ * There may be another Philadelphia cream cheese post in the interim.]
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